OAT BASED APPLE POMACE ENRICHED BAKERY PRODUCTS
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Date
2019-10
Authors
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Publisher
UHF,NAUNI
Abstract
ABSTRACT
The present investigation entitled “based apple pomace enriched bakery products”
was conducted in the Department of Food Science and Technology, Dr Yashwant Singh
Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India
during 2017-18 and 2018-19. The study was conducted for the development of bakery
products from oat flour and by enrichment of it with apple pomace powder along with their
evaluation for quality and storage stability. The oat flour is a good source of carbohydrate
68.28%, protein 10.15%, fat 8.80%, total dietary fibre 13.90% and total phenols 5.95 mg/ g.
Alternatively, apple pomace powder is a good source of total sugars 22.75%, total dietary
fibre 44.32%, total phenol 8.72 mg/ g and ascorbic acid 10.07 mg/ 100 g. Since, oat is one of
the healthiest and gluten free cereal and apple pomace being a by-product of apple juice
processing industry containing health promoting ingredients therefore, another method of
value-addition and utilization of apple pomace powder was optimized. Among seven
combinations tried, a combination of 70 per cent oat flour and 30 per cent apple pomace
powder for biscuit and cake and 75 per cent oat flour and 25 per cent apple pomace powder
for bread was optimized for the preparation of acceptable and palatable bakery products. The
prepared products exhibited higher antioxidant activity owing to the presence of reasonable
amount of polyphenolics. The apple pomace powder enriched biscuit and cake were safe for
consumption up to 90 and 30 days of storage at ambient and refrigerated condition,
respectively. Whereas, the apple pomace powder enriched bread packed in polyethylene
pouches could be stored safely up to 6 days at ambient condition and 15 days at refrigerated
condition. Therefore, the study suggested that oat flour along with apple pomace powder can
successfully be utilized in bakery products like biscuit, cake and bread due to their enhanced
nutritional, functional and sensorycharacteristics.
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